Science and cooking : physics meets food, from homemade to haute cuisine /

"Based on the popular Harvard University and TEDx course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical...

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Bibliographic Details

Main Authors:	Brenner, M. P. (Michael P.) (Author), Sörensen, Pia M. (Author), Weitz, David A. (Author)
Format:	Book
Language:	English
Published:	New York, NY : W. W. Norton & Company, [2020]
Edition:	First edition.
Subjects:	Cooking > Technique. Food > Analysis. Cooking. Chemistry. Physics. Instructional and educational works. Cookbooks. Recipes.